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Roasted Beef Brisket

Roasted Beef Brisket


  • 4 lb. beef brisket
  • Kosher salt
  • Freshly ground black pepper
  • 3 lb. baby potatoes, halved
  • Extra Virgin Olive Oil
  • 3 cups low sodium beef broth


  1. Preheat oven to 425 F. Season brisket generously with salt and pepper on both sides. 
  2. Place potatoes in a large roasting pan and drizzle with olive oil. Season with salt and pepper and toss to coast. Place brisket on top of potatoes, fat side up.
  3. Roast until the brisket develops a golden brown crust on top and potatoes are cooked, about 1 hour and 15 minutes. 
  4. Reduce over to 300 F and remove the potatoes from the pan. Add broth to the pan and season beef again with salt and pepper. Cover tightly with foil. 
  5. Cook brisket until it is tender, about 2 hours and 30 minutes. 
  6. Let rest for 10 minutes before slicing, against the grain for tender slices. serve with potatoes. Enjoy!


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